Classic Coconut Cream Pie

Who doesn’t love coconut cream pie? This is a classic – coconut custard poured into a baked shell and topped with a cloud of whipped cream. Adapted from a recipe in Bon Appétit.

pastry for a single crust pie (or use a graham crust)

Filling:

1/2 c. sugar

3 T. all-purpose flour

2 large eggs

1 large egg yolk

1 14 oz. (398 mL) can coconut milk

1 1/2 c. shredded or flaked coconut

1 t. vanilla

1/2 t. coconut extract (optional)

Topping:

1 c. whipping cream

3 T. icing sugar

1/4 t. coconut or vanilla extract

1/2 c. shredded or flaked coconut, toasted

On a lightly floured surface, roll out the pastry and fit it into a 9-inch pie plate (don’t use a deep-dish pie plate); crimp the edges and poke the bottom a few times with a fork. Preheat the oven to 375°F.

Line the pastry with foil and fill with pie weights or dry beans. Bake the crust for 15-20 minutes, or until pale golden.

Meanwhile, in a medium saucepan whisk together the sugar and flour to get rid of any lumps. Then whisk in the eggs, egg yolk and coconut milk and set over medium-high heat. Bring the mixture to a simmer, whisking almost continuously, until it thickens and bubbles. Cook for a minute, stirring constantly, then remove from the heat and stir in the vanilla and coconut. Set the custard aside to cool slightly, then pour it into the pastry shell, top with a piece of plastic wrap and refrigerate until firm.

To make the topping, beat the cream, sugar and vanilla until stiff peaks form, then spread it over the filling and sprinkle with toasted coconut. Chill the pie until ready to serve. Serves 8 to 10.